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Linguine with  Prawns   HT  MC  20mins


Serves 4    Hot  Seafood  Shellfish  Pasta  Vegetables    Main Course  Dairy free 



350g/12oz Linguine


2 tbsp Olive Oil
450g/1lb Raw Prawns (shrimp),  peeled and de-veined
1 Carrot, cut into julienne
1 Stick Celery, thinly sliced
2 Spring Onions, thinly sliced on the diagonal
3 Garlic Cloves, crushed
120ml/4fl.oz. Water
60ml/2fl.oz. Honey
3 teasp Cornflour
¼ teasp Red Chilli Flakes, crushed
¼ teasp Dried Rosemary, crushed


1. Bring a large pan of water to the boil, add the linguine and plenty of salt and cook for 8-10 minutes.


2. Meanwhile, heat the oil in a pan, add the prawns, carrots, celery, green onions, and garlic and stir fry over a high heat for  3 minutes or until prawns start to turn pink. 


3. Combine remaining ingredients  small bowl, mix well and add to prawn mixture. Continue to  stir fry 1-2 minutes or until sauce thickens. 


4. To serve - Drain the pasta well, transfer to a serving platter and pour the prawn mixture over the top. Serve immediately.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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